Meatless Monday Pasta

Don Clippinger, author of the cookbook “Real Jewish Men Cook Kosher”, shares a recipe for Meatless Monday Pasta. 

Meatless Monday Pasta

I created this recipe specifically with WTAJ’s Central Pennsylvania

Live! program in mind. Since 2012, I’ve had the honor of appearing

occasionally to prepare dishes in the WTAJ kitchen. The cost of serving

healthy food as opposed to buying prepackaged products has become

an issue in our society, and I wanted to create a meal for less than $4

for a family of four. Here it is, with the benefit of some frugal shopping

and stocking up when pasta and canned tomatoes are on sale. There’s

no meat, so it’s ideal for the increasingly popular meatless Mondays.

The cauliflower provides some meaty sensation in the mouth, and the

garbanzo beans provide loads of low-calorie fiber. This dish actually

is vegan and pareve, neither meat nor dairy, but you’ll want to serve it

with parmesan or romano cheese.



1 pound pasta

1 28 oz. can diced tomatoes

1 pound frozen cauliflower

1 15 oz. can garbanzo beans, drained and rinsed

1/2 Tablespoon dried basil

1/8 teaspoon smoked paprika

1/8 teaspoon red pepper



Boil water and cook the pasta to package directions. A finer pasta,

such as vermicelli or thin spaghetti, works well for this dish. Place the

cauliflower in a microwave-safe dish and cook till tender, about 10

minutes in all. Allow the cauliflower to cool slightly and break up with

a fork. In a large pot, heat the tomatoes and add the cauliflower. Drain

and rinse the garbanzo beans before adding them to the pot. Stir in

the basil, smoked paprika, and red pepper. Bring to a boil and allow to

simmer about 10 minutes. Serve over cooked pasta with parmesan or

romano cheese.


You can get this recipe and others by picking up your copy of “Real Jewish Men Cook Kosher”. The memoir of Don’s Jewish journey through cooking is available for purchase by calling the Temple Beth Israel office at (814) 942-0057. Proceeds benefit Temple Beth Israel in Altoona.

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